SANITATION MANUAL

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INTRODUCTION

SANITATION PROGRAM

An ounce of prevention is worth a pound of cure preventing the growth of microorganismsin the food is the key to reducing the millions of illnesses and thousands of deaths.

Food safety comprises all practices involved with -

Protecting food from the risk of contamination, including harmful bacteria, poisons and

foreign objects.

Preventing any bacteria present in the food multiplying to a level that would result in food

poisoning, or the early spoilage of the food.

Destroying any harmful bacteria in the food by thorough cooking or processing

Food safety is non-negotiable. Our guest will judge our services not only by observing the

organoleptic appearance and behavior of the steward serving them but also experiencing the post

effect of the food eaten by them. Good sanitation practices are critical protective measure against

foodborne illness.

It is ironic that people are the cause and the victims in the foodborne illness incidents.. We

must build a sanitary barrier between the product and the people who prepare, serve andconsume the product. Only careful sanitation practices can prevent contamination of food and

a conscious effort should be made by all food handlers to break this chain of infection.

CONTENTS

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CHAPTER 1 - GENERAL DESIGN , CONSTRUCTION AND MAINTENANCE

OF FOOD PREMISES

KITCHENSThere should be adequate space in the food preparation area for effective and hygienic food

preparation. The kitchen should be designed keeping in mind that the number of customers to

be served and the amount of food to be prepared, and not forgetting the maintenance part, i.e.

it should be designed to facilitate easy maintenance. Too small a kitchen causes congestion

and insanitary conditions increasing the risk of food contamination. Too large a kitchen

creates unused area creating a good amount of space for the pests, (if not cleaned frequently),

creating a risk of insanitary conditions.

The sole purpose of effective kitchen designing is that:

(i) food flow is in one direction as far as possible (i.e. receiving storage preparation

packaging / serving transportation serving);

(ii) adequate spaces are provided for food preparation, food storage, scullery, storage of

equipment / utensils and installation of sanitary fitments;

(iii) food or clean eating utensils are not conveyed through an open space or open yard;

(iv) incompatible areas (such as cloakrooms or toilets) are completely segregated from food

Kitchens Maintenance procedure is easily followed.

(v) ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities

and equipment;

(vi) control pests;

(vii) monitor and record the effectiveness of maintenance and sanitizing.

1.1 WALLS AND CEILINGS

(a) Walls(i) Walls should be designed and constructed in such a way that they are capable of being

easily kept clean but not providing harborage for pests.

(ii) Internal surfaces of walls and partitions in kitchens should be surfaced with smooth, light

coloured, durable, non-absorbent and easily cleaned materials (e.g. glazed tiles).

(iii) Any furniture or equipment, which cannot be moved by one man, should not be placed

too near to any wall inside kitchens or food preparation rooms as to obstruct access tosuch places for cleaning. Alternatively, heavy equipment can be installed with wheels to

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(b) Ceilings

Ceilings should be of continuous construction so that there are no empty spaces or joints.

Although ceilings are less likely to require frequent cleaning, the surfaces should allow

ease of cleaning.

1.2 FLOORS

Floors in kitchen should not be slippery (to avoid accidents) and any spilled material should

not stay on the floor. The floor should be sloped towards the drain. It should be easily

cleanable.

Carpets, mats, and other absorbent material should be avoided in food preparation area. Non-

absorbent materials are easily cleanable so they should be used on floors, like mosaic tiles.

1.3 FLOOR DRAINS

The floor drains should be designed in such a manner that they are easily cleanable and

clearing of chokage. The drains should be kept covered always to avoid choking.

1.4 WATER SUPPLY

(a) There should be an adequate potable water supply for cleaning and food preparation

purposes. There should be supply of both hot (sufficient temperature) and cold water for

washing and cleaning purposes. Water pipes, either hot or cold, should be maintained in

good condition and order at all times to prevent leakage or defects that would result in

contamination of food.

(b) Water storage tanks are designed in a way that they avoid contamination from insects,

animals, birds and air. It should be covered properly and overflow should be screened.

(c) All ice to be used in food and drinks must be made from potable water. Ice used to cool

open foods in buffet displays must also be made from potable water. Ice for drinks

should not be handled with bare hands.

1.5 HANDWASHING FACILITIES

Improper handwashing is a major contributing factor to outbreaks of foodborne illnesses.In

every kitchen and scullery, area there should be at least one wash hand basin. Wash hand

basins should:

(i) Be of permanent fixture, located where they can be easily accessible for use.

(ii) Be of glazed earthenware or other materials that are smooth, durable, non-absorbent and

easily cleaned;(iii) Be connected to public mains water supply, preferably with both hot and cold water

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proper drainage system.

(iv) Each hand wash sink should contain soap dispenser and sanitizer.

(v) Wash hand basins should be used for the sole purpose of washing hands, arms and faces.

They should be easily identified in some ways that they are used for such purpose only,

say, by putting up a notice such as For handwashing only or Not to be used forwashing food or utensils, etc

1.6 TOILET FACILITIES

The toilet facility for the staff should be situated away from the food production area. The

toilets should be kept clean and have proper handwashing and sanitizing facilities. All food

handlers must enter the kitchen only after they properly wash their hands.

1.7 SEWAGE AND WASTE WATER DISPOSAL

All sanitary fitments and handwashing facilities should be connected to a proper sewage or

wastewater disposal system. Manhole is avoided inside any kitchen. All soil / waste /

rainwater pipes inside any kitchen should be enclosed in pipe ducts constructed of impervious

rustproofing materials such as stainless steel.

1.9 WASTE STORAGE

Solid waste if not properly contained attracts pests, contaminates food and causes sanitary

nuisances.

All areas of food premises that generate waste should be provided with waste container

(dustbin) for temporary storage of solid waste on the premises. Waste containers should

possess the following features:

(i) be sufficient in number to cope with the normal waste yield generated by the food

premises while awaiting next waste removal;

(ii) be constructed of strong and impervious materials;(iii) be provided with a close fitting cover or lid, and be fitted with handles; and

(iv) be easily accessible for use.

1.10 VENTILATION

Excessive fumes, smoke, grease or vapour pose potential hazards to health of workers and fire

safety, and are potential sources of food contamination. Dripping grease or condensation cancontaminate food or food contact surfaces. Provision of adequate natural and mechanical


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ventilation can keep the air clean and healthy by removal of excessive fumes or vapour, and

introduction of fresh air

This is the most essential object for kitchen designing as this is important for the preventing

contamination of food and equipment and for the good health of employees.

Food premises should have sufficient natural or mechanical ventilation systems to effectively

remove fumes, smoke, steam, heat and condensation arising from the food premises, and

supply fresh air.

The exhaust system should be installed with a metal hood properly connected to an air-duct

fitted with an extraction fan of sufficient capacity.

Fresh air supply system fitted with propulsion fans with adequate capacity should be installed

in kitchens.

1.11 PREVENTIVE MAINTENANCE

Preventive maintenance is maintenance, which is carried out to prevent an item failing or

wearing out by providing systematic inspection, detection and prevention of incipient failure.

Preventive maintenance is usually programmed in line with the engineering on obtaining the

best value from the preventive measures to be taken for the departmental equipment

maintenance.

Preventive maintenance of equipment includes thorough cleaning & repair of equipment on

a regular basis, which increases the shelf life of equipment. Schedule should be made in

such a way that every machine /equipment is covered under its prescribed frequency.

Schedule must carry its name of equipment, location and it should be specific of a particular

month. Implement preventive maintenance schedule of kitchen equipment regularly. If any

discrepancy observed during preventive maintenance, corrective action of the same shouldbe recorded. Implement the corrective action along with verification of concerned section in

charge. Food contact surfaces & non-food surfaces should be kept in good state of repair &

maintenance.

Maintenance of Refrigerators (including Chillers and Walk-in Freezers)

(i) Refrigerators for storing perishable food should be kept at a temperature not

exceeding 10oC, preferably at or below 5oC.

(ii) A thermometer should be provided to each refrigerator indicating the temperature atwhich the food is being stored.

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(iv) Overstocking of food in refrigerators should be avoided to ensure free circulation of

cold air in the refrigerator and maintenance of food at proper temperatures.

(v) Inside surfaces of refrigerators, including their rims should be cleaned regularly.

(vi) Over-frosted refrigerators should be defrosted promptly.

1.12 LIGHTING

There should be adequate artificial lighting in the food premises for safe production of food

and facilitate easy cleaning of the premises.

Lightings should be designed in such a way, that they dont accumulate dirt and can be easily

cleaned. Lights should be protected using shields to avoid contamination of food by non glass

fragments.

1.13 PEST MANAGEMENT

Improper handling of food and food debris, accumulation of motley articles and presence of

structural defects render food premises highly susceptible to pest infestations.

Pests will not only pose food safety problems but also transmit diseases to human. They can

carry pathogenic organisms to foods physically by their bodies, hair and excreta.

Particular attention should be given to the following in the prevention and control of pests in

food premises:

Prevention of Entry of Pests

(i) Any holes or crevices at ceilings and on walls and floors

should be sealed by cement or metal plates.

(ii) The threshold clearance of doors should be lowered to not

more than 6mm and metal-kicking plates should be affixed at the lower edges of

doors and doorframes to prevent entry of rats and mice.

(iii) Windows, ventilation openings and doors should be installed with mesh screens.Doors / screen doors should be self-closing and kept closed at all times.

(iv) Any missing or damaged gratings of drains should be installed or replaced

immediately.

Elimination of Harborage for Pests

(i) False ceilings should be avoided in food preparation or storage areas as far as

possible.

(ii) Any defects on walls, floors, ceilings, woodwork and all other parts of the structureof food premises should be promptly repaired.


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(iii) Disused articles or equipment should not be stored in food premises. If

accumulation of articles is unavoidable, they should be moved regularly to eliminate

harborage of pests.

(iv) Elimination of Food Sources to Pests

(v) All foods as well as condiments should be covered and stored properly by usingsealed containers.

(vi) Floors of food premises should be kept clean and free from food remnants, especially

overnight. Preparing food or cleaning utensils is strictly prohibited in yard or at

rear / side lanes.

(vii) Refuse should be stored in refuse containers with well-fitted cover. Refuse bags

should be tied up before disposal to prevent spilling and attraction of pests. Refuse

or food remnants should not be exposed. They should be cleared at regular interval,

preferably every night to avoid leaving refuse overnight.

(viii)Surface channels and gratings should be kept clean, clear of food remnants and free

from chokage.

Elimination of Food Sources to Pests

(i) All foods as well as condiments should be covered and stored properly by using

sealed containers.

(ii) Floors of food premises should be kept clean and free from food remnants, especially

overnight. Preparing food or cleaning utensils is strictly prohibited in yard or at

rear / side lanes.

(iii) Refuse should be stored in refuse containers with well-fitted cover. Refuse bags

should be tied up before disposal to prevent spilling and attraction of pests. Refuse

or food remnants should not be exposed. They should be cleared at least once a day,

preferably every night to avoid leaving refuse overnight.

(iv) Surface channels and gratings should be kept clean, clear of food remnants and free

from chokage.

CHAPTER 2 CLEANING AND SANITIZING


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To make a surface clean requires removal of dirt or soil. The physical cleaning can be done

just by brushing and rinsing. However, this does not make the surface actually clean.

To clean a surface it is important to understand What is clean. A surface is said to be clean

it is free from: -(i) Physical dirt,

(ii) Chemicals, and

(iii) Microorganisms.

Removal of physical and chemical debris is cleaning and removal of harmful microorganisms

is sanitizing. Sanitizing is often done after doing proper cleaning.

Cleaning is required as inadequate cleaning can contribute to build-up of soil.

Adequate cleaning is achieved: -

(i) Physical removal of bulk dirt.

(ii) Use of detergent specific for the type of dirt to be removed.

(iii) Use of sanitizer to inactivate residual bacteria and applied to the cleaned surface.

If an area is very soiled, Step 1, and Step 2 may be repeated before sanitizing.

We can define them as under: -

CLEANING is the removal of dirt, dust, food particles, and debris from a surface bywashing with a cleaning solution.

SANITIZING is the reduction of the number of microorganisms, such as bacteria to a safe

levels on any food contact surface.

After cleaning, it is necessary to sanitize food contact surfaces (such as surfaces of

countertops, slicers, pans, dishes, silverware, serving utensils and glassware.

For the sanitizing solution to be effective it is necessary that the correct proportion ofsanitizing agent and water be mixed for use. If the concentration of the sanitizing agent is too

high, it can cause an odd odor or taste, corrosion of metals and other materials, and even

possible illness from ingestion of the agent from residue on cooking equipment or tableware.

If the concentration is too low, it may not kill microorganisms.

2.1 HIGH RISK AREAS REQUIRED SANITATION

High Risk areas are those areas where the risk contamination of food is very high, i.e. thefood gets contaminated easily in that area. Proper care should be taken while cleaning and

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these zones.

(i) Floors of Receiving, Pre-prep, Butchery, Food productionand food storage area

(ii) Direct food contact serving utensils

(iii) Tableware

(iv) Linen Food handler uniform, Napkins, Serviette and wiping cloths

(v) Chopping boards & Knives

(vi) Disinfection of raw fruits & vegetables Food receiving and food production

outlets

(vii) Germicidal spray - Staff lockers/change rooms

(viii) Hand sanitation - Receiving, Pre-prep, Butchery, Food production, food service,

staff lockers and cafeteria.

2.1 EQUIPMENT, UTENSILS & LINENS

2.1.1 FOOD CONTACT SURFACES

Food contact surfaces of equipment and utensils should be maintained in a clean andsanitary condition to prevent contamination of food. Special care should be taken to clean

and sanitize the equipment and utensils that have been used for handling raw food before

being used again for handling ready-to-eat food to avoid cross-contamination.

SANITATION PRACTICES:

(i) A food contact surface should be cleaned and sanitized between each use for raw

food and ready-to-eat food.

(ii) Any part of a thermometer, especially the temperature probe that will be inserted intothe food for temperature measurement is a food contact surface, which should be

cleaned and sanitized between uses.

(iii) Wet wiping cloths that are in use for wiping food spills from food contact and

nonfood contact surfaces of equipment shall be stored in a clean chlorine sanitizing

solution at a concentration of 100 mg/l .All wiping cloths shall be free of food debris

and visible soil, and shall be used for no other purpose.

(iv) Chopping boards should be cleaned properly taking care that no food debris remains

on the surface. Sanitize the chopping board by dipping in sanitizer of appropriate

concentration.


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(v) Cutting surfaces such as chopping blocks and cutting boards which are subject to

scratching and scoring should be resurfaced if they become too difficult to be

effectively cleaned and sanitized, and should be discarded if resurfacing is

impossible.

CLEANING AND SANITIZING PROCEDURE

Cleaning and sanitizing of equipment and utensils should be done as separate processes. A

surface needs to be thoroughly cleaned before it is sanitized.

(1) Cleaning

Cleaning has to be carried out in a systematic manner, for example, in the sequence

from walls, non-food contact surfaces of equipment such as cupboards, refrigerators,

cooking ranges and then the floors.

Cleaning is a process for removal of contaminants such as food residues, dirt, grease

and bacterial film from a surface, which is achieved by the use of water and proper

detergent.

Thorough cleaning can be achieved by:

(i) Firstly, pre-scraping the utensils or surfaces and rinsing with clean water to

remove most of the food residues, dirt and debris present;

(ii)Secondly, washing with warm water and detergent by agitation to loosen the

remaining food residues and dirt;

(iii) Lastly, rinsing with clean water to remove the loosened food residues and

dirt, and to get rid of the residues of detergent by clean water.

Detergents used for cleaning food contact surfaces should be appropriate for the task, and

be able to effectively remove food residues on equipment and utensils.

(2) Sanitizing

After cleaning, food contact surfaces of equipment and utensils can be sanitized by:

(i) Being immersed in boiling water for not less than one minute inside a sterilizer; or

(ii) Being immersed in a non-toxic solution containing a bactericidal agent at a

temperature of not less than 24C

(iii) Mechanically washed in a mechanical dishwasher.

(3) Drying

All cleaned and sanitized equipment and utensils should be thoroughly dried by

evaporation (air dry).


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(4) Storage

Cleaned and sanitized equipment should be stored in a cupboard which has been

rendered proof against the access of dust and pests, if not for immediate use.

2.1.2 NON-FOOD CONTACT SURFACES

Non-food contact surfaces should be cleaned at a frequency that prevents accumulation of

dirt and grease, with a suitable frequency.

LINENS

Linens are likely to contain foreign substances such as hair, dirty particles and

microorganisms, all of which would contaminate food and equipment. They should not be

allowed to come into contact with food or food equipment / utensils unless thoroughly

cleaned and sterilized. Napkins for customers may help transmit diseases from man to

man, unless adequately cleaned and sterilized after each use.

Linens such as wiping towels, tablecloths, aprons, clothing, uniforms, etc. may be used in

food premises. They should be of light-colour, kept clean and in a sanitary condition.

Cleanliness and Sterilization

(i) Clean linens should be free from food residues or other soiling matters. They shouldbe washed if they become wet, sticky or soiled.

(ii) Linens required to be sterilized, such as dry wiping cloths for polishing dried utensils,

should be washed and sterilized after each use either by immersing sanitizer in boiling

water for not less than one minute.

Sole Use of LinensLinens should be used for one single purpose only. For example, wiping towels used for

wiping food spills on table surfaces should not be used for any other purpose such as for

polishing dried utensils.

(i) Wiping Towels

Use of cloths for drying of food contact surfaces of equipment is not recommended as the

cloth is likely to contain bacteria or contaminants that would be transmitted to the equipment

during the drying process. Food contact surfaces should be air-dried. Dry cloth may be used

for polishing dried utensils.


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(ii) Aprons, Clothing and Uniforms

Aprons, clothing and uniforms should be clean and fit to wear. These clothing should be

washed at least once a day, or when they become soiled or sticky.

(iii) Table ClothsTablecloths should be cleaned after each use as they have been in contact with food

remnants and debris.

Storage of Soiled Linens

Soiled linens should be kept in suitable receptacles or laundry bags away from food

preparation areas to prevent contamination of food, food contact surfaces, food equipment

and utensils.

2.2 CLEANING AND SANITIZING OF EQUIPMENT & UTENSILS

Utensils and equipment should be sanitized, either mechanically or manually, after cleaning to

minimize the risk of food becoming contaminated with microorganisms when coming into

contact with the utensils or equipment. Bactericidal agent should be applied at the proper

concentration, temperature and for the appropriate length of time to achieve desirablereduction in bacterial level, whose effectiveness is a function of the time and temperature that

the utensils and equipment to be sanitized are exposed to.

Dirty sinks or drip boards can be a source of contamination of food and equipment. A well-

functioned sterilizer or mechanical dish washer can effectively destroy the micro-organisms

on the surfaces of equipment and utensils

Sanitized equipment and utensils should be allowed to dry as quickly as possible

as most microorganisms cannot survive in the absence of water. Drying by towels or storing

on a dirty surface may lead to re-contamination of cleaned and sanitized surface.

(i) TWIN-BUCKET SYSTEM

(ii) THREE COMPARTMENT SINK METHOD

(iii) AUTOMATED DISHWASHING METHOD

2.2.1 TWIN BUCKET SYSTEM


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Non-Food contact surfaces such as floors, walls, drains, doors and dishwashing racks

should be washed, rinsed and sanitized by hand, using the twin-bucket system. Twin

bucket system operates in two cycles. The first cycle includes dry/ wet brushing

(depending on the surface) and detergent application on the surface while the second cycle

includes rinsing with water and application of sanitizer on the surfaces. Spray bottles canbe used for hard to reach areas.

(i) DRY / WET BRUSHING

Scrub the surface with a cloth, brush or scouring pad, which removes gross debris from the

surface. This can be dry or wet scrubbing depending on the type of dirt, dust and food

residues.

(ii) DETERGENT APPLICATION

Detergent is a molecule that helps to pull grease and fat from a work surface and rubbing

helps to roll the grease into small droplets and while rinsing with water these droplets do

not join up again and then washed in drains. The detergent breaks the surface tension of

water and allows the water to spread out over the surface.

(iii) SANITIZINGSanitize the clean surface with an appropriate concentration of a disinfectant which reduces the

microorganisms on the washed surface to a safe level. Moist heat along with a disinfectant is most

effective during sanitizing process.

ALWAYS

Use chlorine tracer test strips to accurately measure the concentration in parts per

million (ppm) of the Sanitizing Solution.

Make sure that the sanitizing solution doesnt exceed 200 ppm of chlorine.

Let all sanitized equipment/ food-contact surfaces air-dry. Use spray bottles with chlorine solution for hard-to-reach areas.

Dismantle and clean all machines (e.g. meat saw, hamburger machine, rondo machine,

etc.).

Have test strips in place (to continually check the strength of the sanitizer).

NEVER

Use a water hose, or pour buckets of water to clean equipments or tabletops.

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Use a towel to dry any of the equipment or food contact surfaces.

2.2.2 DISHWASHING

There are mainly two types of dishwashing

Three compartment sink (Manual dishwashing)Automatic dishwashing (machine)

2.2.2.1 WASHING IN THREE-COMPARTMENT SINK

Wash, rinse and sanitize food contact utensils in the three-compartment sink if they are

too large to fit inside the dishwasher.

Step 1: Scrape and Rinse

Remove all food particles from the pot by scraping them into a garbage disposal bin

that may deactivate

the detergent. Rinse

any food particle

sticking to the pot or

pan.

Step 2:Wash (Sink 1)

Thoroughly wash in a

hot detergent solution, at

about 120F (49C), in

the first sink. Pots and

pans are washed or

scoured using a dishcloth or brush. Change the wash water periodically, as it

accumulates grease and food particles.

Step 3:Rinse (Sink 2)Rinse free of detergent in a clean hot water, at about 120F (49C) to 140F (60C) in

the second sink. Pots and pans are rinsed in this well by dipping them into water.

Step 4: Sanitize (Chemical) (Sink 3)

Immerse for at least 7 seconds in a chlorine solution of 75F (24C) that has a

concentration between 50ppm and 200 ppm.

Step 5: Air-dryDo not wipe dry. Store in area specially designed/ used for cleaned & sanitized

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ALWAYS

Use chlorine test strips to accurately measure the concentration in parts per million

(ppm) of the sanitizing solution.

Ensure that the detergent dispenser is filled.

Use a measurement cup for chlorine or the cap of the bleach container.

Have one person handle only soiled equipment and never touch clean equipment. Have

another person take items that have been cleaned and sanitized from the air-drying area

directly to the shelving units for storage.

Have shelving units cleaned and sanitized daily.

NEVER

Put or temporarily store pots and pans on the floor.

Use a spraying hose for cleaning surfaces of walls.

Use stainless steel scouring pads.

Allow any rust of grease build-up to be visible on any equipment. Items with this

build-up are to be cleaned with the appropriate detergents.

2.2.2.2 AUTOMATIC DISHWASHER MACHINE

Check strainer and rinse arm jets to assure cleanliness and that the sprayer nozzles are not

obstructed with any foreign object.

Step 1: Scrape

Remove gross food soil that may deactivate the detergent.

Step 2: Pre Wash

All dishes and utensils before washing.

Step 3: Racking

Properly rack all dishes (leave enough space between plates). Glasses, cups and bowlsshould be placed upside down so they will not fill up with water.


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Step 4: Engage

Move the dish rack into dishwashing machine.

Step 5: Final Rinse

Monitor the machine system to be sure the proper amount of detergent is being used.Monitor the temperature gauges on the machine to be sure the water temperatures are

correct for each step and stage of the cycle. Wash water should be 150F or hotter.

Rinse water should be 160F or hotter. Final rinse water should be 180F or hotter.

Step 6: Hot Air Drying

Remove items to a clean, sanitized drying rack/ storage area. Plates, bowls and cups

should be placed face down to air-dry to prevent airborne dust, dirt, and debris from

coming into contact with those surfaces. Glasses should be dried and stored with open

side down.

As dishes pass through the machine, they are washed with detergent and hot water,

rinsed with clean hot water and sanitized with hot water (in the last section of the

machine).

ALWAYS

Ensure that the detergent and rinsing agent dispensers are full.

Ensure that the machine is cleaned properly- check nozzles and change water often

enough.

Dispose of all chipped china or glassware right away, and advise your supervisor.

Soak the internal shields/ curtains of dishwasher in a sanitizing solution.

Clean and check all storage shelving units and contents.

Clean the machine weekly with scale remover, run it for 20 minutes with the

chemical and then drain it. The machine must then be re-filled and turned on toremoved the chemical. Three cycles of filling, switching on and draining are

necessary before the machine can be used to clean any equipment.

Assure the final rinse is obtaining the proper temperature. If not, the cutlery, china,

glasses, or silverware cannot be cleaned. Advise your direct supervisor to contact

an Engineer.

Spray arms to be kept free of food particles and other obstruction, pumps operating

properly.

Regularly pumps and pressure gages are working.

Clean the mechanical unit regularly or as and when required.

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Sanitize ready to serve utensils (direct contact with food) with approved sanitizer.

NEVER

Overload.

Improper rack

2.3 CLEANING AND SANITIZING PROGRAM

Effective cleaning and sanitizing can remove food remnants, dirt and microorganisms, thus

minimizing the risk of food contamination and food poisoning. To achieve the standard of

cleanliness, a cleaning/ sanitizing programme should preferably be developed to ensure that

cleaning/ sanitizing may vary according to the size of operation of food premises. Deep

cleaning refers to thorough cleaning of entire area, which includes utensils, equipments, walk-

in, and deep freezers of that particular area. A well-planned cleaning/ sanitizing program

should include:

(i) Areas and items of equipment and utensils to be cleaned/ sanitized;

(ii) Frequency of cleaning/ sanitizing required for each item;

(iii) Specific standard washing/ cleaning/ sanitizing procedures;

(iv) Equipment and methods to be used;

(v) Chemicals or processes to be used; and

(vi) The staff responsibility for each task.


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CHAPTER 3 SAFE FOOD HANDLING

Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits

of foodborne illness include produce, cooked and raw meat, eggs, and canned foods

(Potentially hazardous foods).

THE COST OF POOR FOOD HANDLING(i) Food contamination and food complaints.

(ii) Food poisoning outbreaks and occasionally death.

(iii) Waste food due to spoilage.

(iv) Pest infestations.

(v) Loss of production.

(vi) Decontamination, cleaning and replacement of damaged equipment.

(vii) Fines and costs of legal action taken due to non-compliance with hygiene legislation,

or because of the sale of unfit or unsatisfactory food.

(viii)The closure of food premises by local authority action.

THE BENEFITS OF GOOD FOOD HANDLING(i) Satisfied customers, a good reputation and increased business.

(ii) Increased shelf life of food.

(iii) Good working conditions, higher staff morale and lower staff turn over.

(iv) Compliance with the law.

3.1 GOOD SANITATION PRACTICES

Good personal hygiene is very necessary for everybody, but more so for the food handlers

because the health and well being of hundreds of people is in his or her hands. A careless food

handler could be responsible for the spread of an epidemic. It is the duty of every caterer to

ensure that personal hygiene is a habit for all food handlers. Good personal hygiene includes:

(i) Clean hands.

(ii) Personal cleanliness.

(iii) Wearing a clean uniform and proper work attire.

(iv) Avoiding unsanitary habits and actions (scratching, touching parts of our body, etc.).

(v) Good health

(vi) Reporting to a doctor when feeling sick.


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Human beings are carriers of bacterial germs. Bacteria are carried by people on their hands, in

their nose, mouth and intestinal tract and especially in infected cut or sores. They can easily be

transferred to food during food handling activities. To prevent this from happening, good

habits of personal hygiene must be practiced.

3.2 HANDWASHING

Handwashing is important to maintenance of personal cleanliness and hygiene, especially for

food handlers who are likely to transmit bacteria or harmful microbes onto food, food contact

surfaces, or equipment if their hands are contaminated. Provision of adequate handwashing

facilities is crucial to the prevention of food contamination and spread of foodborne diseases.

3.2.1 RIGHT METHOD OF HAND WASHING

(i) Use only the hand wash sink.

(ii) Rub hands briskly for 20 seconds.

(iii) Hands should be washed up to the elbow and up to the exposed skin.

(iv) Use a fingernail brush with soap cum sanitizer in warm running water.

(v) Rinse well in warm water at an adequate flow rate.

(vi) It is important to remove all soap residues from hands, as irritation can develop.

(vii) Dry hands with paper towel.

(viii)Turn off the water with a paper towel.

3.2.2 WHAT NOT TO DO AFTER HAND WASHING

Never wipe the hands with apron or clothing.


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Should never do anything to contaminate the hands, like touching the body or door

handles.

3.2.3 WASH HANDS AFTER

Coughing or sneezing, or using a tissue or handkerchief

Leaving the garbage area

Engaging in any work

After eating, drinking or smoking

Nose touching

Handling raw food like meat or poultry and prior to handling or preparing ready-to-eat

food

After using the restroom

New tasks other than handling food

D i sp os ing of mop water

Scraping or cleaning food or soil from equipment

FOOD PROTECTION

Food Protection means keeping food free from disease causing organisms.

It is necessary to prevent food from contamination while handling food, as contaminated food

may cause serious illnesses to the consumer.

Following devices can be used to prevent contamination of food:

(i) Gloves

(ii) Caps, hair-nets, Beard-nets, Arm-sleeves

(iii) Face-mask


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(iv) Disinfectant/sanitiser

(v) Chef-tie

(i)Gloves-Gloves should be used appropriately as they too can become source of

contamintion.hand should be washed thoroughly before changing to a new pair of gloves.Only latex gloves should be used while handling a food.

When to Change Gloves

(i) As soon as they become soiled

(ii) Before beginning a different task

(iii) At least every four hours during continual use

(iv) After handling raw meat and before handling cooked or ready-to-eat foods

(ii)Caps, hair-net, and beard-nets-The head, face and hair are frequently sited as area that

promote cross-contamination and hair is one of the most common foreign objects that can be a

physical hazard to food. Therefore, caps and hairnets are an essential element in running a

sanitary operation.

(iii) Face-mask- is an essential device to be used in high-risk areas where source of

contamination is very high & affects handler.

(v) Disinfectant /sanitizer plays an important role in reducing no. of microorganisms.

Sanitizer can be used to disinfect the infrastructural area, food contact surfaces, air, Hands of

food handler and utensils.

(vi) Chef-tie - a square scarf that is folded into a triangle and worn over around the neck to

avoid sweating of food handler that can contaminate by falling in to the food or transporting

through

3.3 RECEIVING, STORING, PREPARATION AND SERVICE OF SAFE FOOD

3.3.1 RECEIVING

Inspecting food products on receipt is the first step to prevent unsafe food fromentering the establishment and being served to the customer.


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To minimize the chance of buying already spoiled foods, all foods need to be

purchased from reputable suppliers with government controls in place, wherever

possible. All food must be inspected immediately upon receipt and any food

showing signs of spoilage must be rejected.if of potentially hazardous food

intended to be received frozen, they should be in frozen state when they areaccepted; and if of pre-packaged food, the time gap between the date of receiving

and Use By or Best Before date should be sufficient to avoid expiration of

stock

ALWAYS

Inspect and only accept food that is fresh or frozen, and free of vermin (e.g.

cockroaches or insects) or contamination.

Receive food items in cleaned, pre dried colour coded baskets

Receive egg after washing with water having 50-ppm chlorine concentration in

cleaned plastic trays.

Check manufacturing/ Packaging date and expiry/ Best Before date on the label

of food item.

Wash fruits and vegetables with water and then disinfect with appropriate

concentration of water using three-tank method.

Use colour-coded baskets for veg and non-veg while receiving.

Make sure perishable goods received have adequate temperature

NEVER

Receive any leafy vegetables that are tied up with jute fibers. Receive any items having staple pins/ Rubber band on any other hazardous

material on packaging.

3.3.2 STORAGE

Food starts to deteriorate as soon as the crop is harvested or the animal is

slaughtered. The rate of deterioration is related to the growth of spoilage bacteria

and mould. Hence, food should be stored under the right environmentalconditions (e.g. suitable temperature, humidity, lighting and atmosphere) to

i i i h h f h i i d f d f b i


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unsafe or unsuitable during their expected shelf- lives.

Proper storage preserves and prolongs shelf-lives of raw food materials and

prevents them from contamination by food poisoning bacteria, chemicals and

foreign bodies that may finally render the food materials or products unfit forprocessing or human consumption. Proper storage is one of the essential steps for

preventing food from becoming contaminated.

Temperatures between 4oC and 60oC are best for multiplication of food poisoning

and other foodborne pathogens. Potentially hazardous food should be stored

outside these temperatures (stored at or below 4oC, or at or above 60oC) to

suppress these bacteria from multiplying to an unsafe level in the food.

No food can be kept indefinitely. Food that is kept for a long time is likely to

become spoiled and attract pest infestation. Effective stock rotation, to ensure that

first-come is used first, is essential to avoiding spoilage and preventing pest

infestation. In addition, good stock rotation has the advantage of helping to keep

the correct levels of stock.

Proper storage is another line of defense against the growth of bacteria. Hazardous

foods must be stored at certain temperature and out of the temperature danger zone

(41-140F = 5-60C).

1. FIFO

2. DAY/DATE TAGGING

3. TEMPERATURE

4. PEST MANAGEMENT

5. CROSS-CONTAMINATION

ALWAYS

Use thermometers in all refrigerators and freezers.

Freeze foods in portion sizes for future meals.

During storage at low temperature, leave space between different package/ baskets so

that air can circulate freely and lower the temperature at faster rate.

Keep temperature logs for at least six months of history. Rotate inventories FIRST IN-FIRST OUT (FIFO).


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Refrigerate all leftover foods right away (best to use Blast Chiller), by using

shallow pans.

Store left-over or cooked foods in stainless steel food containers at a depth of

not more than 4 inches (10cm) in the refrigerator to allow temperature to drop

quickly Check for expiration dates, especially on dairy products/perishable products.

Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).

Check and clean the rubber gaskets on all refrigerator doors

Check for ice and condensed water on the cooling elements.

Store ice blocks and ice carvings in a separate freezer. Non-potable water

should be written on each box to make it easily identifiable.

Use and label plastic food storage containers (e.g. flour, sugar, salt. No open

flour bags).

Put all cook items that need to be refrigerated in the blast chiller to reach the

required temperature, and then transfer them to the refrigeration unit.

Sanitize all ready-to-eat raw fruits with 50-ppm chlorine solution before

preparation and consumption.

NEVER

Allow other items to be inside milk dispenser cooling unit.

Allow any paper, carton or wooden boxes in food preparation areas.

Stack food containers on each other.

Store food under overflow of cooling systems or air conditioning systems.

Store foods with high water content such as the vegetables as the water in

food expands during freezing and break down the food

Structure, making the food mushy.

Keep personal belongings in food storage area. Forget that raw or prepared foods that have been removed from the original

container or package in which they came have to be stored in a clean,

covered container except during preparation or service. They must also be

dated and labeled as to the content.

Fill a storage container to the top of the container. The cover must fit

tightly.

Store eggs and frozen egg product on top of any other items. If the

container breaks, it can contaminate other foods


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3.3.2.1 FIFO (First In First out)

The food First put into storage or

refrigeration should be the First

food used.

Satisfactory rotation of stock, toensure that older food is used first,

is essential to avoid spoilage and

applies to all types of food.

Daily checks should be made on

short-life perishable food stored in

fridges, while weekly checks of

other foods may do.

Good stock rotation has the added advantage of helping to maintain the correct levels of

stock.

Stock rotation has been made easier with the onset of date marking, but some products

don't require a "use-by" date and in these cases, food handlers must use their own coding

system.

(i) Cover, label and date all stored foods with contents and Use-by date

(ii) Best to use FIFO (First In, First Out) food rotation system

(iii) Sticky residue is tough to scrape off and can cross contaminate all food

contact surfaces during handling and storage.

(iv) When in doubt, throw it out!

(v) Do not use masking tape for labeling. Sticky residue harbors harmful bacteria.

3.3.2.2 DAY/ DATE TAGGING

Day/ Date tagging of food is

required for food that are


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(i) Potentially hazardous foods (PHF).

(ii) Ready-to-eat.

(iii) Held under refrigeration.

These foods must be marked at the time of preparation, or in the case of a commercially

processed food, at the time that the container or packaging is opened in a retail facility.Bacteria like Listeria monocytogenes grow slowly under refrigeration and over the time

they multiply to hazardous level in certain ready to eat-to-foods.

3.3.2.3 TEMPERATURE

STORAGE TEMPERATURES

(iv) Refrigerated storage of or below 41F (4C).

(v) Internal temperature of refrigerated items at or below 41F (4

C).

(vi) Frost top tables at or below 41F (4C).

(vii) Frozen storage at or below 0F (-18C)

In order to avoid cross contamination, cooked or ready to eat foods and raw poultry,

meat or seafood must be stored either

(i) In separate refrigerators or freezers.

(ii) In separate sections of the same refrigerator or freezer, minimum 6 apart.

(iii) On different shelves of the same refrigerator or freezer with cooked or ready-to-

eat foods always stored above raw food.

3.3.2.4 PEST MANAGEMENT

Presence of pests increases the likelihood of

contamination of food and may cause significant damage

to food premises. The first and best

line of defence is to prevent entry of pests by proper

inspection and maintenance of the premises. The second lineof defence is to deprive pests of food source by proper

storage of food and prompt removal of refuse, food remnants

and spills.

Pest management is the reduction of pests. These include flies, cockroaches, mice and

rats, and other insects that can infest food products. The best defense against pests in the

establishment is a regular cleaning and sanitizing schedule.

Measures to prevent Infestation are:

(i) Thoroughly clean and sanitize the establishment regularly.(ii) Seal all cracks in floor, walls, and, ceilings.


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(iii) Outside dumpsters should have closed lids, and the ground around the dumpsters

should be kept clean.

(iv) Discard contaminated food.

(v) There should be good ventilation, ensuring that storage areas are kept clean dry

and cool.(vi) Thorough cleaning and drying of all containers before storing fresh food article is

necessary.

3.3.2.4 CROSS CONTAMINATION.

Cross Contamination is transferring bacteria or other harmful substances to food that has

already been cooked or is ready to be served to the customer. When disease-causing

microorganisms transferred from one food to another, carried by utensils, hands or other

foods, cross- contamination occurs.

In the following ways cross-contamination of food may occur:

1. Food to Food

Raw, contaminated

ingredients may be added

to foods. A common

mistake is to leave

thawing meat on a top

shelf in the refrigerator

where it can drip onto

prepare foods stored

below.

2. Hand to Food

Bacteria are foundthroughout the body. These bacteria often end up on the hands where they can

easily to food.

3. Equipment to Food

Bacteria can pass from equipment to food when equipment that has touched

contaminated food is again used to prepare other food without proper cleaning and

sanitizing.

4. Airborne

High-pressure cleaning, dust/ dirt from unscreened doors or windows and from

flying insects are also the cause of cross- contamination.


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3.3.3 PREPARATION

Once food has been purchased and stored, it is essential that it be prepared and served

safely. Greatest risk of contamination and temperature abuse can occur at this stage.

The failure to adequately control food temperature is the one factor one most commonly

implicated in outbreaks of foodborne illness. Since disease-causing bacteria are capable of

rapidly multiplying at temperatures from 41F to 140F (5C to 60C), remember this as the

Temperature Danger Zone.

Cooked foods must be cooled within 4 hours or less, to 41F (5C).

The total accumulated time potentially hazardous food s are exposed to the temperature

danger zone must not exceed four hours. The food should pass thought the danger zone as

few times as possible.

ALWAYS

Keep food off the floor.

Keep food covered.

Keep food covered in storage during transportation.

Use cleaned and sanitized before handling. Dirty and improperly cleaned utensils and

equipment may contaminate the food

Avoid cross- contamination.

Use Plastics gloves whenever food are touched be kept refrigerated. Keep food refrigerated.

Cook food to proper temperatures to kill any bacteria that might be present.

Avoid hand contact with raw, ready-to-serve foods and food contact surfaces. Use

disposable gloves, tongs, napkins, or other tools to handle food.

NEVER

Place or store food on the floor, not even for short periods. Place raw food and cooked food on same platform.


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3.3.3.1 DIFFERENT STAGES OF PREPARATION

(i) Thawing

Freezing prevents bacteria from growing, but does not kill them. Improper thawing (e.g.

thawing at room temperature) provides an opportunity for food poisoning bacteria to

grow to harmful numbers and / or produce toxins. It should be noted that the food safety

risk of thawing frozen ready-to-eat potentially hazardous food is much higher than

thawing frozen raw potentially hazardous food that will be cooked or subject to other

pathogen-reduction steps before eating.

(i) Frozen potentially hazardous food should be thawed:

(a) at a temperature that will prevent the rapid growth of bacteria that

causes foodborne diseases and food spoilage; and

(b) for a minimum time before these bacteria multiply to a dangerous

level.

(ii) When thawing is carried out as an operation separated from cooking, this

should be performed in a refrigerator or thawing cabinet maintained at 7C or

below;

(ii) Cooking

It is generally recognized that cooking

is to increase the palatability and to

tenderize and change the character

of food. Cooking, however, is alsoimportant in destroying

organisms that may cause diseases.

Proper cooking is often the critical

control point in preventing

foodborne disease outbreaks.

It is important to cook food thoroughly, especially meat and poultry, in order to

ensure food safety. The center or the thickest part of the food needs to reach 75oCfor 15 seconds to kill any bacteria causing foodborne diseases, although heating food

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center temperature of cooked food should be checked regularly with an accurate

thermometer, which should always be disinfected before use.

(a) The time and temperature of cooking should be sufficient to reduce any

foodborne pathogen that may be present in the food to an acceptable level.

(b) When cooking raw animal food (e.g. poultry, pork, minced meat), the center

of the food should reach a temperature of at least 75oC for 15 seconds, or an

effective time / temperature combination (e.g. 65oC for 10 minutes, 70oC for 2

minutes).

(iii) Hot holding

Potentially hazardous food that has been prepared, cooked, and is to be served hot,

should be held at a temperature of at least 60oC.

It is unlikely for pathogenic bacteria to multiply in food that is 60oC or above. It is thus

desirable to serve food that is held at this temperature or above.

(iv) Cold holding

This is done to prevent food from spoilage. Cold holding is done:

After the food is prepared, it should be brought to a safer temperature if not servedat that time.

When the food is transported, the cold food should remain cold to prevent

temperature abuse, which may lead to contamination.

When the cold food is served, cold holding is required to keep it cold as an abuse

during prolong storage while displaying adds chances of potentially hazardous

food to become spoil.

For cold holding, food must remain at 5C or below. Store the food in a refrigerated

unit or serving unit. Do not let the food stand at room temperature to avoid microbial

multiplication.


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ALWAYS

Ensure that food is safe while being cold-held, food must stay cool and out ofthe temperature danger zone (41F to 140F)

Use covers and wrappers to retain food temperatures.

Place cold food in bowls of ice in a manner, that the food must attain the

required temperature.

Make sure if food is being delivered, then it should be in rigid, insulated

containers, which are capable of maintaining food temperatures at 41F or lower.

(i) Cooling After Cooking

Temperatures achieved during cooking are usually sufficient to destroy vegetative cells

of pathogens; however,some spores are

unaffected. In some cases,

cooking activates spores

which may germinate

during subsequent cooling.

Excessive time for cooling

of potentially hazardous

food is one of the key

contributing factors to

foodborne illnesses. During

extended cooling, foodborne pathogens that may be present in potentially hazardous

food or developed from surviving spores may grow to a sufficient number (and / or

produce toxins) to cause illnesses. By reducing the cooling time, the risk for

pathogenic bacteria to grow to a dangerous level (and / or producing toxin) will be

minimized.


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If cooked food will not be served immediately, then it must be cooled as

quickly as possible to prevent it from becoming unsafe by following means:

Using Blast chiller

Reduce the size of the being cooled. Divide hot food into smaller quantities. Use ice- water baths to bring food temperature down quickly.

(i) Potentially hazardous food that has been cooked, and is intended to be kept

under refrigerated storage prior to serving, should be cooled:

(a) From 60oC to 20oC within 2 hours or less; and

(b) From 20oC to 4oC within 4 hours or less.

(ii) There are some ways that can help to cool food rapidly:

(a) Use of blast chiller

(b) Reduce the volume of the food by dividing it into smaller portions and / or

placing it in shallow containers;

(c) Cut large joints of meat and poultry into smaller chunks; and

(iii) Ensure there is space around food containers so that the cold air in the

refrigerator or cool room can circulate freely

(vi) Re-heating

Pathogenic bacteria may be present in cooked food due to germination of surviving

spores or post-contamination after cooking. These pathogens can grow during cooling

and cold storage. Proper reheating will minimize the time that cooked food is exposed tothe temperature danger zone, which allows pathogenic bacteria to grow during the

reheating process.

It should be noted that reheating cannot make potentially hazardous food safe if it has not

been cooled properly or protected from contamination. This is because some pathogenic

bacteria (such as Staphylococcus aureus) may continue to multiply and produce heat

stable toxins under such circumstances. Reheating such food to 75oC cannot destroy the

toxins.


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Potentially hazardous food that has been reheated should not be cooled and reheated for a

second time to avoid it from repeatedly exposed to temperatures that can support the

growth of pathogenic bacteria.

The potential for the growth of pathogenic bacteria is greater in cooked food than in rawfood. This is because spoilage bacteria, which inhibit the growth of pathogenic bacteria

by competition on raw products, are killed during cooking. Subsequent recontamination

will allow pathogenic bacteria to grow without competition if temperature abuse occurs.

Potentially hazardous food that has been previously cooked and cooled, when reheated,

should be reheated to 75oC or above as quickly as possible.

Potentially hazardous food that has been reheated should not be cooled and reheated for a

second time.

3.3.4 SERVICE

Serving food in a sanitary manner is extremely

important. Even though food may have been handled

properly all the way from purchasing through the

preparation and holding process, the service is another

area where food can be contaminated from staff or

equipment.

3.3.4.1 BEFORE SERVICE

ALWAYS

Wash hands properly and frequently.

Keep temperature of cold foods at or below 41 F (5C)

Stored Ice dispensing utensils on a clean surface or in the ice with dispensing utensils

handle extended out of the ice.

Keep temperature of hot foods at or above 140F (60C)

Protect all food by a sneeze guard or cover.

All service items (Ketchup, mustard, Tabasco, etc.) have to be cleaned on the outside of

the bottle.

Make sure that all food handlers are free of any infections from cuts or sores on

hands. Band-Aids are permitted, but gloves are required. Cuts on forearms alsohave to be protected with a small dressing that encases the cut or abrasion.


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Carry glasses, china or silverware on a tray. Dont use your bare hands.

All single service items (yogurt, creamers, butters, etc.) must be properly stored and only

used one time.

All dining room storage, lockers are to be kept cleaned and organized.

Use cleaned, sanitized and covered Flamb and trolleys before going for the service Discard cracked or chipped dishes, utensils, glasses, etc.

NEVER

Keep personal/ private item on the workstation, inside pantries or in any food

operation area.

Lift boxes/ containers directly from the floor onto a food preparation surface.

Prepare raw and cooked meats on the same cutting board without cleaning and

sanitizing it first- same goes for knives (this is to avoid cross contamination.).

Hide food preparation utensils.

Use cleaning rags as sweat protectors.

Allow any food handler suffering from diarrhea to work- there are no exceptions

because of a potential dysentery viral outbreak.

Allow any food handlers to eat or smoke in food preparation spaces because hand to

mouth contact may result in contamination of food and equipment.

Use any kind of tape and plastic wraps for temporary repairs of equipments used for

food preparation of storage.

Store anything in the trolleys.

Stack cups or bowls while serving to prevent contamination.

Use ice scoops or ice tongs.

Touch the food-contact areas or glasses, cups, plates, or tableware.

Wipe utensils with aprons, soiled cloths, unclean towels, or hands;

Blow plates or utensils to remove dust or crumbs;

3.3.4.2 WHILE DOING SERVICE

ALWAYS

Always wear gloves while serving food.

Keep hot food at 60C or above and cold food at 5C or below

Minimize bare-hand contact with ready-to-eat food. Whenever possible, handlesuch food with utensils like scoops, tongs, ladles, paper napkins and disposable

l


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Discard open butter and cream leftover after use/ service

All service items (Ketchup, mustard, Tabasco, etc.) have to be cleaned on the

outside of the bottle;

Use Ice in food and drink should be dispensed only by clean utensils such as scoops,

tongs, or other ice dispensing utensils and should not be handled with bare hands; Keep fingers away from rims of cups, glasses, plates and dishes, etc. Make wider

use of trays for conveying food;

Re-wash and sanitize cups, glasses or other utensils that show any signs of soiling or

other possible contamination (e.g. having dropped on the floor).

NEVER

Touch the food contact surfaces. Handle glasses by the stem, cups and cutlery by the

handle.

Stacking glasses, cups or dishes on one another when serving food as far as possible;

Use bare hands while doing service.

Store glasses on top of napkins or cloth.

Placed a ashtrays on the serving tray at the same time with drinks

Re-use single-use items, such as straws, paper towels, disposable cups and plates.

3.3.4.3 TRANSPORTATION OF FOOD

Transportation of food provides a significant opportunity for contamination and spoilage.

Contamination may occur if food is carried in dirty or inappropriate containers or

vehicles, or is transported together with toxic chemicals, or is inadequately covered, or

packaging becomes damaged by poor handling. A further risk is introduced if potentially

hazardous food is transported under ambient temperature that encourages growth of

pathogenic bacteria

(i) Food during transportation should be protected from risks of contamination:(ii) Food transportation units (including vehicles, trolleys, boxes, trays, crates, etc.)

should be designed, constructed, maintained and used in a manner that protects the

food from contamination;

(iii) Food transportation equipment that is intended to be in direct contact with food

products should be constructed with non-toxic materials, which should also be easy

to clean and maintain, such as stainless steel and food-grade plastic containers;

(iv) During transportation, open food should be carried in enclosed vehicles, packed in

covered containers or completely wrapped or packaged, to protect it againstcontamination by dust / dirt / fumes from vehicles or traffic;


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(v) Food and non-food products transported at the same time in the same vehicle should

be adequately separated (e.g. wrapped or packed) to ensure that there is no risk of

spillage or contact that may contaminate the food; and

(vi) If different types of food are transported within a vehicle, precaution should be

taken to avoid cross-contamination. For example, if both raw meat and ready-to-eatfood are transported at the same time, they should be wrapped or kept in separate

covered containers and places so that no cross-contamination can occur.

3.34.4 FOOD PACKAGING

In addition to prolonging shelf-life, retaining quality and nutritional values as well as

providing a water vapour / gas barrier, packaging is important for preventing food from

being contaminated with chemicals, physical matters and bacteria.

Packaging materials should not endanger the safety and suitability of the food in contact

with them. They should be suitable for the food to be packed, non-toxic, durable and clean.

Chemicals from packaging materials should not migrate into the food; and if migration

occurs, there should be no known toxic effects to consumers.

PRECAUTIONS:

(i) Packaging materials should be appropriate for the food to be packed and sufficiently

durable to withstand the conditions of processing, storage and transportation.

(ii) Packaging materials should not pose a threat to the safety of the food to be packed.

(iii) Packaging materials and design should provide adequate protection for the food to be

packed to minimize contamination and prevent damage.

(iv) Packaging of food should be carried out under hygienic conditions to protect the food

from risks of contamination. Packaging and wrapping of food should be carried out

under hygienic conditions by staff with appropriate training in food hygiene and food

safety.

(v) Packaging materials should be stored and handled under hygienic conditions to

minimize the risks of contamination and deterioration.

3.3.4.5 FOOD DISPLAY (BUFFET)


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Food under display should be properly protected from all risks of contamination as far as

possible in the following ways:

(i) Operators of food premises should, when displaying packaged food and unpackaged

ready-to-eat food:

Securely wrap the packaged food; and Cover unpackaged ready-to-eat food with lids or protect it with food guards.

(ii) Operators of food premises should, when displaying unpackaged ready-to-eat food

for self-service:

Ensure the display of the food is effectively monitored by employees trained in

safe operation procedures;

Provide separate and suitable utensils (e.g. tongs, scoops, etc.), or other effective

means of dispensing, for each type of food to protect the food from cross-contamination.

These utensils should be regularly replaced by clean ones;

Ensure ice used to cool open food in buffet displays be made from potable water.

(iii) Operators of food premises should, when displaying potentially hazardous food:

Display the food at 4oC or below, or at 60oC or above; and

Ensure the food intended to be displayed frozen remain frozen (preferably at

18oC or below

ALWAYS

Keep temperature of cold foods at or below 41F(5C)

Keep temperature of hot foods at or above 140F(60c)

Protect all food by a sneeze guard or cover.

Keep all fruits, milk products and canned juices on ice at all times.

Maintain bain-maries temperatures at 180F(82C) or above.

Ensure water level in a bain-marie to cover the inserts by 1 so that thetemperature will remain at the required level.

Have additional serving spoon or tongs to replace the ones that have a build-up

of food.

Store salads, condiments, etc., in containers surrounded with chopped ice to 1

below the top of each container, to keep the temperature at 41F(5c) or below.

Supply all cold buffets table with ample amount of ice to ensure that of cold

buffet items are in required temperature zone. Drains must be in good repair and working

condition. No water accumulation is to be noticed. Assure that no raw decorations are used on buffets.


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3.3.4.6 RE-SERVICE

The only items that may be taken from one customers table and served to another

customer are unopened, sealed packages of food. This includes items like wrapped

crackers and packets of honey, jelly, sugar, sweeteners, creamer, ketchup or mustard.

Condiment bottles such as ketchup and steak sauce also be taken from table to table.If a customer leaves food on plate, it must be thrown away. Unused food, such as chips,

rolls and bread, may not be served to another customer Once served to a consumer,

portions of leftover food should not be served again. However, packaged food, other

than potentially hazardous food, that is still in an unopened package and is still in

sound condition, may be served again.

Unpackaged food or drink that has been served to a consumer in a restaurant should not

be resold because it is very likely to have been contaminated by consumers. However,

completely wrapped packaged food, other than potentially hazardous food, that has

been served and has remained completely wrapped may be resold. This includes

packaged condiments such as salt, sugar, pepper and butter, etc.

3.3.4.7 FOOD DISPOSAL

Food intended for disposal should be kept separate so that it is not accidentally sold or

used. Food that has been found or suspected to be unsafe or unsuitable (e.g. food that is

subject to recall or has been returned, temperature abused, contaminated or damaged)

should be rejected or identified (e.g. marked, labeled, kept in a separated container or

isolated area), kept separately and disposed quickly as possible. It should never be

available for human consumption.

CHAPTER 4 FOOD SAFETY CYCLE

4.1 Food safety cycle

Food safety cycle implies the time temperature abuses that impinge on the food borneillnesses. This must be in a sequence of firstly contaminating the food, then spoiling the

food, which may result into food infection or intoxication.

4.2 TEMPERATURE CONTROL

Most pathogenic bacteria grow and multiply rapidly at temperatures between 5C and 60C.

This range of temperatures is therefore called the TEMPERATURE DANGER ZONE. At

temperatures lower than 5C and higher than 60C, bacterial growth slows down or stops(however, most bacteria can survive cold temperatures and resume multiplication later

h di i b i bl i ) i ll h d f d b i d


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by pathogenic bacteria which can multiply to dangerous levels at ambient temperatures. As

such, potentially hazardous food should be kept at or below 5C, or at or above 60C during

delivery, to prevent growth of these bacteria.

Food premises should keep potentially hazardous food at either 5oC or below, or 60oC orabove, during storage, display and transportation. However, it is acceptable for ready-to-eat

potentially hazardous food to be kept out of temperature control (i.e. between 5oC and

60oC) for a limited time because pathogens (and / or toxin production) need time to grow to

an unsafe level. The total time that a ready-to-eat potentially hazardous food can be kept out

of temperature control is 4 hours. The total time is the sum of the time the food is at

temperatures between 5oC and 60oC after it has been cooked (or processed) to make it safe.

It does not include the time taken to cool the food after cooking provided the food has been

cooled within the required time and temperatures

4.2.1 TEMPERATURE ABUSE

(i) Unsafe cooler and freezer temperatures.

(ii) No daily temperature checks or documentation.

(iii) Improper cooling of hot food

(iv) Thawing frozen foods at room temperature

4.2.2 TIME AS A SAFETY CONTROL

(i) Food premises may display or hold for service potentially hazardous food that is

intended for immediate consumption at temperatures between 4oC and 60oC for a

period of not more than 4 hours.(ii) The food in item (a) above should, as far as possible, be identified or marked to

indicate the time when it was removed from temperature control.

(iii) The food in item (a) above should be discarded if it has been displayed or held for

service for more than 4 hours.

4.3 CONTAMINATION

Contamination is the untended presence of harmful substances or organisms in food. It is

necessary to guard against all practices that can increase the likelihood of contaminating

any food items.

Good policies and procedures for preventing bacterial contamination can effectively reduce their

risk. When processing food, adequate steps should be taken to prevent it from contamination.They include:


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(i) Access to food preparation areas should be restricted, as much as practically possible,

to food handlers. For visitors including management and maintenance staff, all

practicable measures should be taken to ensure that they will not contaminate food

when visiting food preparation areas;

(ii) Food handlers should avoid contacting the exposed areas of ready-to-eat food withtheir bare hands; and use, as much as practicably possible, clean and sanitized

utensils such as tongs, spatulas or other food dispensing apparatus in handling such

food;

(iii) Raw or unprocessed food should be kept separate from ready-to-eat food;

(iv) Raw fruits and vegetables should be thoroughly washed in potable water to remove soil

and other contaminants before being cut, mixed with other ingredients, cooked and

served, or offered for human consumption in ready-to-eat form;

(v) Food contact surfaces should be kept clean and, where necessary, sanitized between

uses;

(vi) Foods should not come into contact with surfaces of utensils and equipment that have

not been cleaned and sanitized in accordance with procedures

(vii) Cleaned and sanitized utensils should be used . They should be immediately cleaned

and sanitized after tasting or before tasting another food or the same food again;

(viii) Ready-to-eat food under refrigerated storage should be stored above raw meat and

fish products;

(ix) During thawing, drips from thawing food should be prevented from contaminating

other food;

(x) Chemicals should be kept separate from food processing areas.

(xi) Use colour coding system to avoid cross contamination

4.4 HAZARDS TO SAFE FOODS

4.4.1 HAZARD/CONTAMINANT:

Hazard means the unacceptable contamination of foods by any foreign materials,

chemical agents, or the growth or survival of pathogenic or spoilage microorganisms in

processed or prepared foods and/or the unacceptable production or persistence in foods of

toxins produced by such microorganisms.

There are three main hazards to food safety:

(i) Biological Hazards

(ii) Chemical Hazards

(iii) Physical Hazards


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4.4.1.1 BIOLOGICAL HAZARDS

Microorganisms are tiny, mostly one-celled organisms capable of rapid reproduction under proper

growth conditions.These forms of life, some so small that 25,000 of them placed end to end would

not span one inch, were little known until the last century. Antony van Leeuwenhoek and others

discovered very little animalcules in rain water viewed through crude microscopes. Thatmicroorganism occurs everywhere on the skin, in the air, in the soil, and on nearly all objects.

Pasteur proved that microorganisms could be eliminated from a system, such as a can of food, and

sealed out (hermetically sealed), that man could exert control over the microbes in his

environment.

(i) Bacteria

Bacteria are single-celled microorganisms found in nearly all-natural environments. They are

infectious disease-causing agents. They feed on nutrients of potentially hazardous foods and

multiply very rapidly at favorable temperatures. They use food as a medium for growth and

also as transportation to the human body. Bacteria reproduce by dividing. Bacteria flourish in a

warm, moist, protein-rich environment that is neutral or low in acid. When bacteria die, they

discharge toxins. These toxins can make people sick

(ii) Viruses

Viruses are extremely small

parasites. The virus is mainly a

packet of genetic material, which

must be reproduced by the host.

Viruses cannot reproduce outside of aliving cell, they require living cells

of plants, animals, or bacteria for

growth. . Once they gain entrance to a

cell, they stop its life processes and

force the cell to assist in producing

more not be allowed to contaminate

food or water.

(iii) Parasites


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Parasites are microscopic creatures that need to live on or inside a host to survive. Trichinella

spiralis (round worm) is the best known of the parasites that contaminate food, causing

trichinosis. These parasites are usually transported to humans in pork.

(iv) ProtozoaProtozoa are single-celled

organisms such as the amoeba,

which can cause disease in

humans and animals. They

possess cell structure similar to

higher, more complex organisms.

(v) Yeast and mould

Yeast and mold are fungi, which do

not contain chlorophylls. They range in size from single-celled organisms to large

mushrooms. Depending on the organism, they may reproduce by fission, by budding

as in the case of yeasts, or by means of spores borne on fruiting structures depending

on the organism. They occur on certain food. Some varieties contribute to disease and

detract from the flavor of some food.

4.4.1.2 THE CHEMICAL HAZARDS

Theseare the dangers posed by chemical substances contaminating food all along the food

supply chain, from buying of a product to service to our guests (i.e. cleaning solutions,

detergents, sanitizers, toxic metals, pesticides, additives and preservatives.

4.4.1.3 THE PHYSICAL HAZARDSThese are foreign particles or items are not supposed to be a part of a food product, such as

glass or metal particles, packing staples, toothpicks, nails or plasters.

4.5 FOOD SPOILAGE

The Signs of Food Spoilage Are -Odour - "off odours" are smells (like rotten eggs) that are produced when bacteria break down

food. Taints due to flavour change may also occur.

Sliminess - As the bacterial population grows, the food can become slimy. Moulds may also form


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slimy whiskers.

Discolouration - Some moulds have coloured spores that give the food a distinctive colour, for

example, black pin mould on bread, or blue and green mould on citrus fruit and cheese.

Souring - Foods go sour when certain bacteria produce acids for example when milk sours from

the production of lactic acid.Gas - Bacteria and yeasts often produce gas that can affect food. You may have noticed meat

becoming spongy, or packages and cans swelling or having a popping or fizzing sound on

opening.

4.6 FOODBORNE ILLNESS

Foodborne illnesses are defined as diseases usually either infectious or toxic in nature,

caused by agent that enter the body through the ingestion of food.

Eating foods that have been contaminated by certain germs or "pathogens" can make a

person ill. This is called food poisoning or foodborne illness. Often, when people have a

stomach ache or feel as though they have the "flu" they may have eaten a foodborne

pathogen. These types of germs are around us all the time. Infants, children, pregnant

women, those with weakened immune systems and the elderly may be more at risk .

Symptoms of foodborne illness include: fatigue, chills, mild fever, dizziness,

headaches, and upset stomach.

WHAT CAUSES FOODBORNE ILLNESS?

Foodborne illnesses are caused by certain types of bacteria and viruses. They can be

associated with any food product that is carelessly handled, but are more often a problem

with foods of animal origin.

Causes of foodborne illness:

(i) Poor personal hygiene and infected personnel

(ii) Inadequate storage of raw and processed foods(iii) Inadequate Cooling and Cold Holding

(iv) Not thawing foods properly

(v) Preparing food too far ahead of serving.

(vi) Inadequate hot holding of food.

(vii) Inadequate reheating of food.

(viii)Inadequate cleaning of equipment.

(ix) Improper use of leftovers.

(x) Inadequate cooking.

The following are types of foodborne illnesses


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4.6.1 FOOD POISONING

The term food poisoning is generally used to describe illness caused by all types of foodborne

microorganisms. Food poisoning and food infection are different, although the symptoms are

similar. True food poisoning or food intoxication is caused by eating food that contains a toxinor poison due to bacterial growth in food. The bacteria which produced and excreted the toxic

waste products into the food may be killed, but the toxin they produced causes the illness or

digestive upset to occur. Staphylococcus aureus and Clostridium botulinum are two species of

bacteria that cause food poisoning.

In most cases of food poisoning, a chain of events takes place, and if we are to reduce the

incidence of illness, this chain must be broken.THE FOOD POISONING CHAIN

There are three main ways of breaking the food poisoning chain -(i) Protecting food from contamination.

(ii) Preventing any bacteria present in the food from multiplying.

(iii) Destroying those bacteria that are present in the food.

4.6.2 FOOD INFECTION

Food infection is the second type of foodborne illness. It is caused by eating food that contains

certain types of live bacteria that are present in the food. Once the food is consumed, thebacterial cells themselves continue to grow and illness can result Salmonellosis is a good

example of foodborne infection. Vibrio parahaemolyticus is another infection organism and is

found primarily in shellfish from polluted waters. Clostridium perfringens grows in warm

food like beef stews or gravies and produces toxins. It also causes a food infection by

continuing to grow and producing toxins in the intestinal track. Each of these types of

foodborne illnesses will be discussed.

What It Takes to Make You Sick

In order for an outbreak of foodborne illness to occur, whether it is food poisoning or food infection,

the following conditions must exist:


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1. The microorganisms or its toxin must be present in the food.

2. The food must be suitable for the organism's growth.

3. The temperature must be suitable for the organism's growth.

4. Sufficient time must be given for the organism's growth.

5. There must be enough of the microorganisms or their toxin present to cause illness.6. You must eat the food.

CHAPTER 5 PERSONAL HEALTH AND TRAINING OF FOODHANDLERS

5.1 Personal Health

Individuals who are registered as food handlers will be required to complete a Health

Declaration form:

(i) prior to initial employment (pre-employment screening);

(ii) following any holidays abroad;

(iii) prior to the start of each academic term (applicable to employees on term-time

contracts only).

In the interests of the health, safety and welfare of all staff, it is the responsibility of all food

handlers to report to their supervisor any incidence of ill health which occurs whilst at work or

at home.

HEALTH/ MEDICAL POLICY

Employee Health/ Medical policy include Pre employment medical, medical examination for

foodhandlers in a six months periodic basis, and Typhoid Vaccination after every three years.

PRE EMPLOYMENT MEDICAL TEST:

(i) Blood test (HIV, VDRL), Urine test (RE/HE), Stool microbiology test.

(ii) X-Ray Chest P.A. View.

MEDICAL EXAMINATION FOR FOODHANDLERS (SIX MONTHLY)


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(i) Stool culture including typhoid

(ii) Stool microbiology

(iii) Urine (RE/HE)

TYPHOID VACCINATION (AFTER EVERY THREE YEARS)

(i) Typhoid TYVI-PLUS

5.1.1 1Illness

The employee should report any kind of illness to his immediate supervisor or the medical

room. Employee should follow doctors directions and report to work only after full

recovery from his/ her illness otherwise he may contaminate the food or spread the disease

to other staff members.

5.1.2 Injuries

Personnel with open wounds should not participate in food handling activities. This applies to persons

who have a lesion containing pus that is open and draining, and is:

i. on the hands or wrists, unless an impermeable cover protects the lesion and a single-use glove

is worn over the affected area;

ii. on the arms, unless the lesion is protected by an impermeable cover; or

iii. on other parts of the body, unless the lesion is covered with a dry, tight-fitting bandage.

Personnel with cuts and/or bandages must wear vinyl gloves/ finger cap or refrain from handling

foods entirely.

5.3 TRAINING OF FOOD HANDLERS

Training is fundamentally important, as foodhandlers are constantly making decisions and

taking actions, which affect food safety directly.

5.4 FOOD SAFETY EDUCATION

A good knowledge of safe food handling practices is essential for all those involved in food

processing, storage, distribution and sale.

All food handlers MUST receive adequate food safety education and training that ensures -

(i) they are aware of the dangers of poor food handling,

(ii) they have the knowledge to break the chain of events that results in food poisoning.

A good standard of food safety depends on food workers knowing -

(iii) how the job is done,


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(iv) why it should be done,

and then by doing it properly.

5.5 FOOD HANDLER TRAINING

Trainer must ensure that food handlers have the necessary knowledge and skills to enable

them to handle food hygienically.

Aspects of food safety must be covered during training program on food safety.

a. The relationship between the prevention of food borne disease and the personal hygiene of afood employee.

b. The responsibility of the person in charge for preventing the transmission of foodbornedisease by a food employee who has a disease or medical condition that may causefoodborne disease.

c. The importance of time/temperature in maintaining the safety of potentially hazardous foodand preventing foodborne illness.

d. The hazards involved in the consumption of raw or undercooked meat, poultry, eggs, fishfruits and vegetables.

e. The required times/temperatures for

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SANITATION MANUAL